EGG DROP NOODLE SOUP

Makes: 8 Servings

8 oz Medium Egg Noodles, uncooked
8 14 1/2oz cans low-sodium chicken broth
2 large eggs
4 tbsps water
½ cup grated Parmesan Cheese
½ tsp freshly ground pepper
1 cup frozen chopped spinach, thawed and drained well or
- 1 cup chopped fresh spinach, stems removed
salt to taste

1. In a medium saucepan, heat the chicken broth to a boil.
2. Stir in egg noodles and cook according to package directions.
3. Meanwhile, beat the eggs and water together until blended.
4. Beat in the Parmesan cheese and pepper.
5. Stir the spinach into the broth and reheat to boiling.
6. Pour the egg mixture into the soup slowly while stirring constantly with a fork.
7. Cook 30 seconds.
8. Check the seasoning and add salt if desired.
9. Serve hot.